Cherry Tomato Pasta is a simple, refreshing dish that tastes far more complex than you’d expect; in other words, it’s more than the sum of its parts! The “sauce” is actually deliciously roasted cherry tomatoes, paired with fragrant garlic and tangy balsamic vinegar, all served over a bed of tender pasta. Throw in some herbs and you’ll find yourself in love with this light pasta dinner! Cherry Tomato Pasta is the cherry on top of a good day!
Ingredients
- 6 cups cherry tomatoes, halved
- 4 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- salt, to taste
- pepper, to taste
- 1 (16-ounce) box long pasta, such as spaghetti
- 1/4 cup fresh basil leaves, for garnish
- 1/3 cup parmesan cheese, shredded, for garnish
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Line a sheet pan with foil.
Step 3 –In a large bowl, add the tomatoes, the garlic, the balsamic vinegar, the oil, the dried basil, the oregano, the salt, and the pepper and stir to combine and coat.
Step 4 –Pour the tomato mixture onto the prepared sheet pan and roast until the tomatoes are cooked and softened, about 15 minutes.
Step 5 –Optionally, for extra color or char, after the tomatoes have softened, switch the oven to broil and broil until lightly charred, about 1-2 minutes.
Step 6 –In a large pot of salted, boiling water, add the pasta and cook until al dente, according to the package directions.
Step 7 –Reserve 1/2 cup of the pasta water.
Step 8 –Drain the pasta without rinsing it and place it in a large bowl.
Step 9 –Add the tomatoes and the pan juices to the pasta and toss to combine.
Step 10 –Add the pasta water to the pasta mixture to help the sauce form, adding a little at a time and tossing to coat.
Step 11 –Serve the pasta garnished with the fresh basil and the parmesan.
